chocolate rice flour chiffon cake

I was going to bake a pandan chiffon cake but then I saw this recipe.

I have heard of rice flour chiffon cakes, but had never made one. So I thought this was as good a time as any to start!

IMG_0201

I really adore chiffon cakes and I am really pleased to report that chiffon cakes made with rice flour is pretty awesome! The cake is moist and chocolaty.

I won’t say that the rice flour makes a whole lot of difference to the taste of the cake. But yes, this is one tasty cake. 

IMG_0253

If you’d like to try something different, here are the instructions on how to make this cake.

In a mixing bowl beat the egg yolks and caster sugar until the mixture turns light and fluffy. Into this, add the vegetable oil.

IMG_0597

IMG_0603

Once the oil has been incorporated, add full-cream milk or chocolate milk and continue to beat.

IMG_0606

Add the sifted flours, coco powder and salt.

IMG_0609

Once mixed, set this aside.

In a clean mixing bowl, whisk egg whites until foamy. Add the cream of tartar. Gradually, add the sugar, whisking all the while until stiff peaks form.

IMG_0614

Add 1/3 of the meringue into the cake batter. Beat it in.

IMG_0623 IMG_0626

Gently, fold the remaining meringue in 2 batches until no white streaks remain.

IMG_0629 IMG_0634 IMG_0637

Pour the batter into an ungreased tube pan (the height of the cake will vary). Lift the pan about 10cm off the table top and let the pan fall onto the table to remove the larger air bubbles. Repeat this twice more.

IMG_0641

Bake at 170°C for the time stated for your pan size.

Once baked, invert the cake and cool completely before unmolding.

Cut a slice, get a glass of milk, put your feet up, get you book and chill. :)

Totally MY kind of cake!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Chocolate Rice Flour Chiffon Cake
Write a review
Print
For 18cm tube pan
  1. 4 egg yolks
  2. 5g caster sugar
  3. 27ml canola oil
  4. 1/4 teaspoon salt
  5. 27g Prima Cake flour
  6. 13g cocoa powder
  7. 30g rice flour
  8. 47ml full-cream or chocolate milk
  9. 4 egg whites
  10. 47g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 35 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 7g caster sugar
  3. 33ml canola oil
  4. 1/4 teaspoon salt
  5. 33g Prima Cake flour
  6. 17g cocoa powder
  7. 25g rice flour
  8. 58ml full-cream or chocolate milk
  9. 5 egg whites
  10. 50g caster sugar
  11. 1/4 teaspoon cream of tartar
  12. Baking Time: 45 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 8g caster sugar
  3. 40ml canola oil
  4. 1/2 teaspoon salt
  5. 40g Prima Cake flour
  6. 20g cocoa powder
  7. 30g rice flour
  8. 70ml full-cream or chocolate milk
  9. 6 egg whites
  10. 60g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 55 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 9g caster sugar
  3. 47ml canola oil
  4. 1/2 teaspoon salt
  5. 47g Prima Cake flour
  6. 23g cocoa powder
  7. 35g rice flour
  8. 82ml full-cream or chocolate milk
  9. 7 egg whites
  10. 70g caster sugar
  11. 1/2 teaspoon cream of tartar
  12. Baking Time: 65 minutes
Instructions
  1. In a mixing bowl beat the egg yolks and caster sugar until the mixture turns light and fluffy. Into this, add the vegetable oil.
  2. Once the oil has been incorporated, add chocolate milk and continue to beat.
  3. Add the sifted flours, coco powder and salt. Once mixed, set this aside.
  4. In a clean mixing bowl, whisk egg whites until foamy. Add the cream of tartar. Gradually, add the sugar, whisking all the while until stiff peaks form.
  5. Add 1/3 of the meringue into the cake batter. Beat it in.
  6. Gently, fold the remaining meringue in 2 batches until no white streaks remain.
  7. Pour the batter into an ungreased tube pan (the height of the cake will vary). Lift the pan about 10cm off the table top and let the pan fall onto the table to remove the larger air bubbles. Repeat this twice more.
  8. Bake at 170°C for the time stated for your pan size.
  9. Once baked, invert the cake and cool completely before unmolding.
Notes
  1. I use 65g eggs for all my bakes unless otherwise stated.
  2. Baking times may vary depending on your oven.
Adapted from bakericious
Adapted from bakericious
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 




You might also want to try: